Save I threw this together on a drizzly Tuesday when my pantry was down to beans, pasta, and a forgotten bar of dark chocolate. The idea of chili over pasta felt rebellious, and adding chocolate felt even stranger, but I had read somewhere that cocoa deepens chili in a way nothing else can. The kitchen smelled like a campfire mixed with a bakery, and by the time I tasted it, I knew I had stumbled onto something worth keeping.
The first time I made this for friends, someone swore it tasted like a dish from a restaurant they could never afford to visit again. I laughed because I had literally invented it from scraps. That night we ate it straight from bowls on the couch, and the conversation lasted longer than the meal. It became the dish I make when I want people to feel welcome without fussing over plating or perfection.
Ingredients
- Ditalini pasta: These tiny tubes hold onto the chili beautifully, and their shape makes every bite feel intentional rather than sloppy.
- Ground beef or plant-based mince: I have used both, and honestly the plant-based version soaks up the spices just as well, so choose whatever fits your mood or your freezer.
- Kidney beans and black beans: The combination gives you texture variety and makes the chili hearty enough to stand on its own without feeling heavy.
- Onion and garlic: These are your flavor foundation, so do not rush them or they will taste raw and sharp instead of sweet and mellow.
- Red bell pepper: It adds a subtle sweetness that balances the heat, and the color makes the pot look more alive.
- Jalapeno: I leave this optional because some people want warmth and others want fire, but I always add it for myself.
- Diced tomatoes: Canned tomatoes are your friend here, they break down into the broth and tie everything together without extra effort.
- Chili powder, cumin, smoked paprika, cinnamon, oregano: This spice blend is what makes the dish smell like a memory you have not had yet, and the cinnamon is the quiet hero.
- Beef or vegetable broth: Low-sodium is key because you want to control the salt yourself, especially once the beans and tomatoes get involved.
- Tomato paste: One tablespoon deepens the tomato flavor without making it taste like soup.
- Dark chocolate and cocoa powder: Together they create this velvety undertone that is not sweet, just impossibly smooth and a little mysterious.
- Brown sugar: Just enough to round out the bitterness of the cocoa and help the flavors bloom.
Instructions
- Start with aromatics:
- Heat a splash of oil in your pot and add the onion, letting it soften and turn translucent for a few minutes. This is where patience pays off, because rushed onions taste sharp instead of sweet.
- Build the base:
- Toss in the garlic, bell pepper, and jalapeno if using, and stir until the kitchen smells like something good is happening. It should take just a couple of minutes for everything to turn fragrant and glossy.
- Brown the meat:
- Add your ground beef or plant-based mince and break it up with a spoon, letting it brown evenly. If there is a lot of fat pooling at the bottom, drain some off so the chili does not feel greasy.
- Bloom the spices:
- Stir in all your spices and let them cook for about a minute, which wakes up their flavors and makes the whole pot smell like a campfire in the best way. Do not skip this step or the spices will taste flat.
- Add the wet ingredients:
- Mix in the tomato paste, diced tomatoes, beans, cocoa powder, brown sugar, and broth, then bring everything to a gentle boil. The broth will start to darken and thicken as the tomato paste dissolves.
- Cook the pasta:
- Stir in the ditalini, reduce the heat to a simmer, and cover the pot. Check it every few minutes and stir so the pasta does not stick, and add more broth if it looks too thick.
- Finish with chocolate:
- Once the pasta is tender, remove the lid and stir in the chopped dark chocolate until it melts completely. Taste it now and adjust the salt or spice level before serving.
- Serve:
- Ladle into bowls and top with cilantro, green onions, cheese, or sour cream if you want. I usually just eat it plain because it does not need the help.
Save One winter evening I made this for my neighbor who had just moved in and did not know anyone yet. She came over with an empty tupperware and left with a full one, and the next week she invited me to dinner at her place. Food has a way of turning strangers into friends faster than small talk ever could, and this chili has done that job more than once.
How to Adjust the Heat
If you are cooking for a crowd with mixed spice tolerance, keep the jalapeno out of the pot and serve it chopped on the side so people can add their own. I have also dialed back the chili powder to one tablespoon when making it for kids, and it still tastes full and warm without making anyone reach for milk. You can always add heat at the table, but you cannot take it away once it is in there.
Best Pasta Substitutes
Ditalini is my favorite because it is small enough to fit on a spoon but sturdy enough not to fall apart, but I have used elbow macaroni, small shells, and even broken spaghetti in a pinch. Gluten-free pasta works just as well, though it tends to soak up more liquid so keep extra broth nearby. Whatever shape you choose, make sure it is small enough to eat comfortably in a bowl without needing a knife.
Storing and Reheating
This keeps in the fridge for up to four days, and I actually think it tastes better on day two when the spices have had time to settle in. Reheat it gently on the stove with a splash of broth because the pasta will have absorbed some liquid overnight. I have also frozen individual portions in ziplock bags, and they thaw beautifully for quick lunches when I do not feel like thinking.
- Let it cool completely before transferring to airtight containers.
- Label your containers with the date so you do not forget when you made it.
- Freeze flat in bags so they stack neatly and thaw faster.
Save This is the kind of meal that feels like a hug in a bowl, especially when the weather turns cold or you just need something easy and satisfying. Make it once and I promise it will become part of your rotation.
Recipe Q&A Section
- → Can I make this dish vegetarian?
Yes, you can substitute the ground beef with plant-based mince or use extra beans to maintain a hearty texture and flavor.
- → What type of pasta works best?
Small shapes like ditalini work well as they hold the sauce. Elbow macaroni or small shells are good alternatives.
- → How spicy is this dish?
The spice level is moderate and can be adjusted by adding or omitting jalapeño and modifying chili powder quantities.
- → Why add dark chocolate to the chili?
Dark chocolate adds depth and richness, balancing the heat and enhancing the complex flavors of the spices.
- → Can I prepare this ahead of time?
Yes, flavors deepen when reheated. Store in the fridge and gently reheat with some added broth if needed.